Persimmons with Greek Yogurt and Pistachios
Persimmons with Greek Yogurt and Pistachios
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

    Ingredients

    • 2 cups plain Greek yogurt
    • 4 ripe Hachiya persimmons, each cut into 6 wedges
    • 1/2 cup finely chopped unsalted, shelled raw pistachios
    • 1/3 cup buckwheat or clover honey
    • Flaky sea salt (such as Maldon)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 115 % Daily Value *
    • Total Fat: 3 g 5.36%
    • Saturated Fat: 0 g 2.26%
    • Trans Fat: 0 g %
    • Cholesterol: 4 mg 1.25%
    • Sodium: 20 mg 0.85%
    • Calcium: 71 mg 7.12%
    • Potassium: 146 mg 4.16%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.85%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 1 g 3.25%
    • Sugar: 13 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.79%
    • Vitamin C 0.83%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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